Mud Pie

"Saw this on Sweet Dreams, The crust on the show was made with Chocolate Sandwich cookies, I used the plan chocolate wafers. You can serve with warm chocolate sauce, if desired. This was a hit at a party!"
 
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Ready In:
4hrs
Ingredients:
13
Serves:
10
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ingredients

  • Crust

  • 2 cups finely ground chocolate cookies
  • 12 cup chopped unsalted cashews
  • 2 tablespoons unsalted butter, melted
  • Dense Chocolate Mousse

  • 12 ounces semisweet chocolate
  • 8 tablespoons unsalted butter
  • 5 large eggs, separated
  • 23 cup malt drink powder
  • 2 12 tablespoons sugar
  • Light Chocolate Mousse

  • 5 ounces semisweet chocolate
  • 1 ounce unsweetened chocolate
  • 1 14 cups heavy whipping cream
  • 6 egg whites
  • 14 cup sugar
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directions

  • Crust.
  • Combine all ingredients in bowl and toss until thoroughly combined.
  • Press mixture into the bottom of a 10" springform pan and refrigerate.
  • Dense Mousse.
  • Melt the semisweet chocolate and the butter together in the top of a double boiler over medium-low heat.
  • Let cool slightly, then whisk in the egg yolks.
  • Whisk in the malt powder.
  • Keep warm.
  • In the bowl of a mixer, whip the egg whites until they form soft droopy peaks.
  • Still whipping, add the sugar in a thin stream and whip until the mixture is stiff and glossy.
  • Fold into the chcolate mixture.
  • Pour into the pan and smooth the top with a rubber spatula.
  • Refrigerate.
  • Light Mousse.
  • Melt the chcolates together in the top half of a double boiler over medium-low heat.
  • Let cool slightly.
  • Meanwhile, in a mixer, whip the cream until it forms soft peaks and chill.
  • In a mixer, whip the egg whites until they form soft, droopy peaks.
  • Still whipping, add the sugar in a thin stream and whip until the mixture is thick and glossy.
  • A third at a time, fold the egg whites into the chocolate mixture.
  • (You mad need to whisk, not fold, the first third if the mixtue is very thick).
  • Fold the whipped cream into the mousse.
  • Pour over the dense mousse and smooth the top with a rubber spatula.
  • Chill until set, at least 3 hours or up to 1 day.
  • To turn the pie out of the pan, warm the sides with torch and remove the walls.
  • Slice with a knife dipped in hot water.

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